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An Extraordinary Day of Giving

 

Dear Friends of Rivers of Steel,

The hardworking spirit of the people of southwestern Pennsylvania is legendary—and as I have said before it is only matched by their generosity toward one another. When times are hard, we lean on one another, so our resiliency is not surprising. However, the level of support that we received yesterday is truly extraordinary.

It is with much gratitude that I am happy to share that we exceeded our $10,000 giving goal yesterday, while surpassing amounts raised during previous days of giving. While these funds will help us bridge the gap caused by the pandemic, they represent so much more. They are a testament from our community that Rivers of Steel’s work is valued. They demonstrate that collectively our community, board of directors, and staff are invested in the success of our programs and initiatives.

I’m also happy to share the news that because of your generosity, I will be personally donating $1,000 to the Greater Pittsburgh Community Food Bank in the name of Rivers of Steel. Thank you for that too. While it lightens my pockets, it also fills my heart to be able to give back to those with the greatest need.

Sincere thanks to you all,

Augie Carlino
President and Chief Executive Officer,
Rivers of Steel

By Brianna Horan, Manager of Tourism & Visitor Experience

Routes to Roots!

You might be a Pittsburgher, a Monacan, a Vandergrifter, a Farmingtonian, or a Rices Landing resident. But if you live in the southwestern corner of Pennsylvania, you can also feel proud that you’re from the Rivers of Steel National Heritage Area.

A National Heritage Area is designated by Congress as a place of significance to America where natural, cultural, and historic resources highlight an important period of history in the development of the United States. The Rivers of Steel National Heritage Area draws its strength from the region’s industrial history, the landscape that fueled it, and the hardworking men and women who made it possible. The eight counties—and the hundreds of cities, small towns and main streets within them—that form the heritage area are linked not only by their river valleys, but by their shared cultural and industrial heritage through five journeys that each reveal an element of the region’s legacy as the Steel Capital of the World for more than a century.

The historical sites, cultural attractions, family-owned restaurants, mom-and-pop shops, and natural beauty that tell the story of these journeys also combine to make a fantastic travel itinerary filled with meaningful and memorable experiences. That’s why heritage tourism is a key component of Rivers of Steel’s mission. Defined by the National Trust for Historic Preservation as “traveling to experience the places, artifacts, and activities that authentically represent the stories and people of the past and present,” heritage tourism immerses travelers into the roots of culture and shows them how the past lives on in modern ways.

In celebration of National Travel and Tourism Week, below is a description of each of the journeys in the Rivers of Steel National Heritage Area—along with a few sites in each that resonate with the themes of Big Steel’s industrial and cultural heritage. Much of this information is sourced from Routes to Roots, a driving guide published by Rivers of Steel that is available in the Bost Building’s gift shop.

To protect yourself and others and to reduce the spread of COVID-19, it is important to limit your travel to essential activities only during this time. Additionally, many businesses and sites are closed because of the pandemic. Please enjoy the sites below as an armchair traveler for now—they all tap historical topics that make for great reading until it’s safe and permissible to travel again. Don’t forget to bookmark this page for your list of “Things to Do When Quarantine is Over!”

The Big Steel Journey | Allegheny County

The Big Steel Journey recaptures the dynamic era when the city’s steel empire was the backbone of the nation’s industrial economy, building the modern world. Thousands of immigrants were drawn to the promise of jobs, and they would go on to produce millions of tons of steel that built the Empire State Building, the Bay Bridge, the St. Louis Arch, and the battleships and tanks that won two World Wars. The industrial core was the Monongahela River’s Steel Valley, where U.S. Steel’s massive mills and furnaces dominated both sides of the river for more than ten miles, and 18 contiguous communities on the lower Mon.

The industrial power and astonishing work ethic drew awe and respect from visitors as long ago as 1868 —five years before Andrew Carnegie started construction on his first mill, when James Parton wrote a 13,000-word travelogue of his visit to “Pittsburg” (we’d been separated from our “H” at the time) for The Atlantic. He was quite taken with the city, starting off the article, “In other towns the traveler can make up his list of lions, do them in a few hours, and go away satisfied; but here all is curious or wonderful, — site, environs, history, geology, business, aspect, atmosphere, customs, everything. Pittsburg is a place to read up for, to unpack your trunk and settle down at, to make excursions from, and to study as you would study a group of sciences. To know Pittsburg thoroughly is a liberal education in “the kind of culture demanded by modern-times.” It’s hard to believe that this is the same article that earned the city the moniker of “hell with the lid taken off,” but in reality he was describing the view from the Hill District overlooking the smoky, fiery, bellowing nighttime skies of the Strip District as “a spectacle as striking as Niagara.”

There are a number of Rivers of Steel sites in Allegheny County that tell the story of Big Steel and the men, women and communities that fueled it. We’d love to welcome you at all of them! Here are a few more ways to connect with the Big Steel Journey:

• Flex your muscles in front of the 15-foot-tall statue of Joe Magarac bending a rod of steel in front of U.S. Steel’s Edgar Thompson Works in Braddock. Magarac is a legend of the steel industry akin to Paul Bunyan, symbolizing the impossibly hardworking mill workers. If you visited Kennywood Park before 2009, you might remember seeing this statue there. The mill behind it is also a site to be seen—the only remaining integrated steel mill the state, Edgar Thompson, a.k.a E.T., was Andrew Carnegie’s first mill, and has been active since 1875. Want more Magarac? Iron Eden, a Pittsburgh blacksmithing studio known for ornamental ironwork, operates a gallery and gathering space bearing his name. MAGARAC has an industrial vibe and is furnished and decorated with Iron Eden’s Magarac line of ironwork; the gallery is open by appointment.

• The Energy Innovation Center (EIC) isn’t too far from Cliff Street, the spot that The Atlantic article suggested for views of “hell with the lid taken off.” (Cliff Street is just a block behind the August Wilson House). The EIC is housed in the former Connelley Trade School, which was built in 1930 in The Hill District because its altitude put it above much of the air pollution that clogged the city, and because it was well connected to other areas by trolley and Union Station. Once a place where students learned bricklaying, plastering, plumbing, auto mechanics, electrical wiring, carpentry, cabinetry, and more—today it has been reborn as a LEED Platinum certified National Historic Landmark that is a “living laboratory” for industry-informed education and training programs, housing STEM industry leaders and offering job readiness training. For a similar feel with a rooftop bar, check out the new TRYP in Lawrenceville, a boutique hotel in the historic former Washington Education Center, where men learned bricklaying, woodworking, drafting and metal work. Elements of the original structure are at the core of the building’s design, and Over Eden restaurant and bar on the rooftop has incredible skyline views of Downtown while overlooking former steel sites like Bay 41 at the Foundry and the National Robotics Engineering Center.

• If you’re speeding past on Fort Duquesne Blvd., you might not have noticed that the mural painted on the side of the Byham Theater downtown depicts scenes from the region’s history as a Steel Town. The Pittsburgh Cultural Trust selected renowned American muralist Richard Haas to create the Trompe l’oeil mural in 1993. Take a walk downtown to get a good look.

• The McKeesport Regional History & Heritage Center celebrates its 40^th anniversary this year. The Center houses the City of McKeesport’s first schoolhouse, built in 1832, and has displays featuring McKeesport and the Mon Valley’s history, including an Industry Wing with a large-scale model of the U.S. Steel National Tube, church collections, and an exhibit honoring Helen Richey, the first licensed female commercial pilot who helped to create an airmail system.

• George Westinghouse was an engineer who received 360 patents for his work, founded 60 companies, and invented things like the railway air brake, nuclear reactors, and alternating current. Residents of Chalfont are familiar with the Westinghouse Atom Smasher, looking like a large, upside-down silver lightbulb. The world’s first industrial Van de Graaf generator was created by Westinghouse Labs in 1937 (after Westinghouse’s 1914 death), and while the lab is no longer there, the atom smasher is resting on its side in an overgrown parking lot on Service Rd. No. 1, across the street from Tugboat’s Restaurant and Bar at 105 West St., East Pittsburgh, PA 15112. You might also want to take a stroll in Westinghouse Park in Point Breeze, built on the land where Westinghouse’s estate and home laboratory once stood. It’s thought that his underground labs may still be intact!

Thunder of Protest | Beaver County

Southwestern Pennsylvania’s people are known for strong values and deeply held beliefs—something that is evident in more than 200 years of history along the Ohio and Beaver Rivers where the communities have shown a willingness to take a stand. For hundreds of years, the Ohio-Beaver riverfronts were a Native American trading area. The region’s first century of European settlement was strongly influenced by the Harmony Society, German Protestant religious dissidents who were also successful industrial entrepreneurs. Their industrial pursuits included some of southwestern Pennsylvania’s earliest iron foundries and rolling mills. Due in large part to the Harmonists’ early ventures, iron production prompted the growth of a string of towns along the Beaver River. A sect of the Harmonists broke away in the 1800s, disagreeing with lifelong commitment to celibacy that was part of the societies’ practices, to build towns on the other side of the Ohio River.

The second century of the area’s development were shaped by iron and steel. The town of Ambridge, started by the American Bridge Company, was built on property purchased from the Harmonists. Across the river, the Jones & Laughlin Steel Company (J&L) built southwestern Pennsylvania’s largest basic steel mill complex, the Aliquippa Works, in 1900. Thousands of immigrants from eastern and southern Europe, along with African Americans from the south, flocked to the area to work in these new mills. The Ohio-Beaver area soon became divided between the management who lived in fine homes in Beaver, far away from the cramped milltown workers’ quarters. Fearing labor unrest and trying to keep production high and costs low, J&L kept tight control over its facilities and workforce. In Aliquippa, J&L required workers to live in company-built neighborhoods segregated by ethnicity, with round-the-clock surveillance by company police and strictly enforced curfews. Things came to a head in 1937 in an uprising that challenged J&L’s policies, resulting in the 1937 Little Steel Strike.

• Old Economy Village tells the story of the Harmony Society, one of the oldest and most successful religious communal groups of the 19^th They sought to create a utopia inhabited by German Lutheran separatists who subscribed to the mystical religious teachings of their leader George Rapp (1757 – 1847). They created a self-sustaining village with agriculture, blacksmithing, tanning, cabinetmakers, and textile mills powered by steam engines. Their Economy was successful, and they sold their products throughout the world. Ultimately their belief in celibacy spelled out the end of the society by 1905. Old Economy Village features 17 authentic Harmonist buildings, gardens, streets and artifacts on six serene acres in Ambridge.

• Built in 1910 to create an entrance to the J&L Steel Company’s Aliquippa Works beneath the Pittsburgh & Lake Erie Railroad tracks, the Tunnel was the way that the mill’s 15,000 workers came to work every day. In May of 1937, shortly after the U.S. Supreme Court ruled that employers must bargain in good faith with union representatives, talks between the Steel Workers’ Organizing Committee (SWOC) and J&L were getting nowhere. When the union voted to strike on May 12, the Tunnel became the staging ground for thousands of workers leading up to the 11 p.m. shift change. As May 13 dawned, only a few hundred workers remained in the mill, and the possibility of serious violence was imminent. The next day, Gov. George Earle arrived to tour the Works, and then urged the parties to negotiate a peaceful settlement. Later that day, J&L agreed to recognize union elections, and a new contract was signed. Today the Tunnel still stands as the entry to the Aliquippa Industrial Park, with a Workers’ Shrine To get there, follow Franklin Ave. underneath Constitution Blvd. until it becomes Station Street. After your visit, take a drive through one of the housing plans to see the scale of J&L’s company control.

• Nearby to the Tunnel is the B.F. Jones Memorial Library, built in 1929 by Elisabeth Horne to honor her father, Benjamin Franklin Jones, Sr., co-founder of Jones & Laughlin Steel. Elisabeth saw it as an opportunity to serve the educational and cultural needs of the white-collar managers and immigrant laborers who settled in Aliquippa. The ornate 15,000-sq. ft. facility was designed in a restrained Italian-Renaissance style.

• Edward Dempster Merrick made his money as an industrialist at his family’s Standard Horse Nail Company, but his passion for art would define his life and legacy. He wasn’t permitted to pursue art as a child, but as Merrick approached his 50^th birthday he began buying paintings, particularly those of the Hudson River School, and painting his own works. In 1880, he founded the Merrick Free Art Gallery and Public Library. He became an eccentric collector and creator, and his gallery is still open to the public in New Brighton. Down the street, the Merrick family’s Standard Horse Nail Company still stands in a building dating from the mid-1880s, as well – these days they make precision parts.

Mosaic of Industry | Allegheny, Armstrong, Butler, and Westmoreland Counties

The variety of industrial work is matched by the diverse cultural heritage of the region. During the 18^th century, early European fur trappers and explorers encountered Seneca and Delaware villages along the Allegheny River from Kittanning southward as Scots-Irish, German, and English settlers began to stake out farmsteads. After the Revolutionary War, the pace of European settlement quickened. Originally agricultural, the area soon began to attract workers for its burgeoning industries—especially after the opening of the Pennsylvania Canal and the rise of “Big Steel” in the region. By the late 19^th century, the Alle-Kiski area was home to many eastern Europeans, as well as Italians and African-Americans. German settlers settled in Butler’s Harmony village, in what was a precursor to the Economy settlement in Ambridge. Today, the cooking traditions, sacred spaces, dances, and music create a rich tapestry of cultural experience for visitors.

• At the Rachel Carson Homestead in Springdale, visitors can tour Carson’s childhood home, where she could see the Allegheny River from her window while heavy industry came into its own all around her. A graduate of the Pennsylvania College for Women (now Chatham University), Rachel Carson’s work and writing created the modern environmentalist movement and led to the outlawing of DDT pesticides. Her modest childhood home in Springdale was just downriver from a DDT manufacturing plant.

• At the Tour-Ed Mine & Museum in Tarentum, visitors ride in trams through the former Avenue Mine that formerly served as a source of raw materials for Allegheny Ludlum Steel. In 1964, the Wood Coal Company took over operations, and for the next six years it supplied coal to local businesses like Tarentum Power and PPG. In 1970, operations changed when owner Ira Wood decided to use the mine to preserve the culture, the tools—the life—of the men who once worked there. Former miners are the tour’s docents, who talk about the coal industry, the mining process, and the workers’ culture.

• Timing is everything. That was certainly the case for the builders of Mount Saint Peter Roman Catholic Church in New Kensington. In 1941 as the grand Richard Beatty Mellon Mansion in Pittsburgh was being demolished, Mt. St. Peter was being constructed. A longtime Mellon employee and friend to the Kew Kensington Italian Community saw the opportunity to reuse the Mellon’s finery in the new church. The parish’s Italian congregants mostly worked in the nearby Alcoa plant, but in their native land they had been stonemasons, carpenters, and metalsmiths. They set out to transform the Mellon mansion’s porch banister into the communion rail, a chandelier was reconfigured into the baptismal front, and former library doors now surround the confessionals. Antonio Muto spent more than six months on his knees, cutting and piecing together marble to form an intricate pattern on the basement floor. There is even a red Verona marble pulpit that was commissioned by Andrew Carnegie, along with a 19^th century painting, Behold the Lamb of God, that once hung in the Vatican and then in the original Heinz Chapel on the North Side.

• Great strength can be found at the Saxonburg Museum, which includes the Roebling Workshop. Saxonburg was founded by John Roebling, a German immigrant who invented wire cables in this workshop. He went on to design the Brooklyn Bridge, putting his suspension cables to good use. There’s a small replica of the Brooklyn Bridge onsite! In addition to a history of the Roeblings, the Saxonburg Museum features exhibits on communications, blacksmithing, a general store, and laundry practices.

• Before Economy, there was Harmony. This small Butler County town was founded in 1804 by 90 families who followed religious leader George Rapp away from the official Lutheran Church and out of Germany. Learn more about their way of life – in addition to 250 years of history – at the Harmony Museum.

Whereas some parts of the Rivers of Steel National Heritage Area were dominated by one industry, such as steel or coal, the Mosaic of Industry Journey boasts an array of businesses and crafts that were connected to or influenced by steel. Aluminum, plate glass, refractory brick making, foundries, limestone quarries – all flourished here. Salt extraction methods developed here led to the first oil drilling. And, of course, there were steel mills and coal mines as well. Many of the companies with large-scale plants in the area, such as Alcoa (formerly Aluminum Company of America) and PPG Industries (formerly Pittsburgh Plate Glass) are household names throughout the United States.

Mountains of Fire | Westmoreland and Fayette County

For most of a century, hundreds of beehive ovens burned day and night across the hills and valleys of Fayette and Westmoreland Counties. Today the landscape charms with green rolling hills, but at one time this is where coal was transformed into coke, the fuel for steelmaking. These “Mountains of Fire” produced millions of tons of the highest quality coke to power the steel mills throughout the Pittsburgh industrial district, and coal mining and coke production came to define and dominate this part of the region. It reshaped and expanded older farming communities like Uniontown. It created scores of company-built patch settlements like Morewood, Leisenring, Bessemer, and Indian Head. It also spurred the growth of other industries, such as glassmaking and railroads. Henry Clay Frick rose from this region as the coke king, going on to become the partner of Andrew Carnegie in the Carnegie Steel Company.

• The Westmoreland Museum of American Art overlooks the city of Greensburg’s main street. Two of the museum’s regional collections, Southwestern Pennsylvania Landscapes and Valley of Work: Scenes of Industry vividly portray the evolution of this region’s landscape from rural farmland to a nighty industrial concept. The stunning “before and after” view of the region draws a stark contrast.

• The Saint Vincent Grist Mill and General Store are cornerstones of Saint Vincent College. Visitors can watch the gristmill in action and purchase bags of Saint Vincent’s own whole wheat flour, made by the 185 monks who live at the Saint Vincent Archabbey—the first Benedictine order in the United States. When the three-story mill was built in 1854, it was originally powered by a coal furnace, stoked by the monks who mined their own coal. Electrification came in 1952, and in the early 1990s the Monastery Run Project effectively treated the abandoned mine drainage that followed the decline of the local mining industry.

• Meaning is everywhere at The Ruins Project in Perryopolis, where mosaicist Rachel Sager tells forgotten stories with raw materials. An outdoor experience close to the banks of the Youghiogheny River and the Great Allegheny Passage bike trail, a masterpiece of mosaic art has come to life on the walls of an abandoned coal mine banning, representing the rebirth of abandoned American coal country into a spiritual and artistic pilgrimage and destination for adventure seekers and lovers of art and history.

• The rural setting of West Overton Village & Museums was the birthplace of Old Overholt Whiskey and Henry Clay Frick. With eighteen original buildings, West Overton is a charming pre-Civil War village. With distillery tours and tastings, homestead tours, and demonstrations of the backbreaking work that made this village self-sufficient, a visit to West Overton is a visit to the past. Frick was always looking towards the future, however. As he grew older, his grandfather paid him to keep the books for the distillery. Recognizing that the region was rich in bituminous coal deposits, Frick formed his own company and began buying land, building coke ovens, and making a lot of money. By his early 30s he was a millionaire living in Pittsburgh with his bride, Adelaide Howard Childs, at Clayton. His H.C. Frick Coke Company became the largest producer in the world, and Frick became the business partner—and then enemy—of Andrew Carnegie.

• At the Coal and Coke Heritage Center at Penn State’s Fayette Campus in Uniontown, the soul of the coal patches and is on display in the displays of artifacts, tools, gear, home goods, and oral histories of miners and their families. In Farmington, the well-preserved, limestone Wharton Furnace stands tall as an example of the iron-smelting furnaces that dotted the early 19^th-century landscape in southwestern Pennsylvania. This one was used from 1839 – 1873. And near a lake in Mt. Pleasant’s Mammoth Park, visitors can explore a row of preserved beehive ovens and two narrow-gauge “larry” cars.

Fueling a Revolution | Greene and Washington Counties

Once hailed as the “hardest working river in the world,” the Monongahela runs north from its origins in West Virginia into the Pittsburgh region. For more than a century, the Mon has carried millions of tons of high-quality bituminous coal to power southwestern Pennsylvania’s steel mills and electrical generation plants—the fuel for America’s Industrial Revolution. Along the way, the river offers breathtaking views and enjoyable pastimes like fishing and boating, and the fleets of barges that still ply its waters today speak to the river’s long history as the steel era’s most vital industrial artery.

Early in the 20^th century, as by-product coke production replaced the older beehive method, the Mon became indispensable for transporting raw coal from the mines to the processing plants. The river’s system of locks and dams was built to facilitate the transportation of coal, and the coal companies’ riverside barge loading facilities, as well as river-related industries such as barge building and repair, provided employment for many.

• The Donora Smog Museum is operated by the town’s historical society, and it maintains permanent exhibits related to the founding of the town, town life, steel mills, and the 1948 smog tragedy. In 1948, two large plants dominated Donora—the U.S. Steel Donora Zinc Works and the American Steel & Wire plant. Just before Halloween of 1948, a dense haze blanketed the town that wouldn’t blow away. A temperature inversion in the valley trapped the noxious emissions from the two plants, and soon residents began to fall ill. Five days later a rainstorm helped to clear out the smog, but not before roughly half of the town’s population of 14,000 became sick and 20 had died. Fifty more people died soon after the smog lifted. While in town, take a drive around Cement City, a company town built by Union Steel Company in 1916 to create housing for workers. A building concept that was the notion of inventor Thomas A. Edison, 80 homes were completed overlooking the mill. Rent ranged from $22.50 to $40. Drive around Walnut, Modisette, Ida, Bertha and Helen Streets in Donora.

• The Flatiron Heritage Center in Brownsville stands in a building that over the years has housed ethnic banks, taxi services, a trolley stop, and a number of different tailors, as well as the original Brownsville library and post office. In the Flatiron Building’s first floor, visitors learn from exhibits about Brownsville’s colonial past, sitting at the western point of Nemacolin’s Trail, which went on to become the National Road. Brownsville’s role in river travel and commerce includes the production and launch of the nation’s first steamboat, the Enterprise, in 1814. In terms of its industrial legacy, the coal and coke mined in Fayette County passed through Brownsville on its way to feed the steel mills in Pittsburgh. These stories are told through artifacts, maps, photos, models, and paintings. On the second floor is a gallery dedicated to local artist Frank L. Melega. He got his start creating signs for Brownsville businesses.

• When Rices Landing Riverfront was incorporated as a borough in 1903, its streets were lined with shops, taverns, and trading posts. Its abundant natural resources—clay, sand, coal and lumber—helped local businesses prosper. Its proximity to the Monongahela River made it an ideal industrial and transportation hub. More than 100 years later, the stores, coal mines, and lock and dam that once defines this community are gone, but a strong connection to the river and the land remains. One piece of that history remains on a bank above the Monongahela River: Rivers of Steel’s W.A. Young & Son’s Foundry and Machine Shop. Built in 1900, the shop produced parts for steamboats, coal mines, railroads, and local businesses. In 1908, the shop expanded to include the foundry, and twenty years later electricity was added. Very little has changed since the doors closed in 1965—calendars, invoices, tools, patterns are still in place. But the place comes to life when the series of line shaft driven tools are powered up and local blacksmiths fire up the foundry.

• Step back to the dawn of the Electric Age when in 1918 the Pittsburgh Railways Company operated some 2,000 trolley cars, 65 different lines, and 600 miles of track. At the Pennsylvania Trolley Museum in Washington, the nostalgia and history of those days are alive and well. Visitors can step aboard and see the restoration in progress of more nearly 50 cars, interact with hands-on STEM exhibits, and even take a roundtrip ride on a vintage trolley.
• Before this region was known for steel, it was known for glass—and by 1920, 80% of the glass made in the U.S. was produced in the Pittsburgh area. Access to the rivers, abundant raw materials and coal supplies for fuel allowed the region to find huge success in the market west of the Appalachian Mountains. One renowned glassmaking company was Duncan and Miller Glass, whose roots can be traced to 1865 producing clear, colored, and patterned decorative glassware. Collectors of the company’s products can be found across the globe, and a large display of gorgeous sugar bowls, creamers, salt and pepper shakers, ash trays, shot glasses, plates, and vases are on display at the Duncan and Miller Glass Museum, which recently re-opened in a larger and updated space in Washington.

Guide to Images

• Detail Richard Hass Steel Town Mural on Byham Theater, Downtown Pittsburgh
• Joe Magarac statue as it appeared at Kennywood, Pre-2009, West Mifflin, PA
• Old Economy Village, Ambridge, PA
• Saxonburg Museum and Roebling Workshop, Saxonburg, PA
• John Roebling diagram for the Brooklyn Bridge
• Debut of the Little Giant Mosaic at the Ruins Project, Perryopolis, PA, June 2019
• Pennsylvania Trolley Museum, Washington, PA

By Brianna Horan, Manager of Tourism & Visitor Experience    |    Image: Group Tour on the Explorer Riverboat

National Travel and Tourism Week

Let me be the first to wish you a Happy National Travel and Tourism Week! This annual celebration honors the lifechanging effects that tourism has on travelers, along with the livelihood the industry provides for employees and local economies. One of the many impacts of the COVID-19 pandemic has been the devastation of the travel industry. Trips have been cancelled on a massive scale. Restaurants, hotels, and attractions have been shuttered. At the moment, our focus needs to be on navigating the new normal rather than charting a new destination. As such, the theme of National Travel and Tourism Week this year is the Spirit of Travel—and that it cannot be broken.

While I love a grand getaway, in many ways it’s the quick escapes close to home that have had the biggest impact on my life. A night out for dinner and a show at a local community theater packs just as much culture and culinary delight as Broadway, with the added bonus of being awed by the level of talent and passion that my own neighbors bring to the stage. The tapestry of global markets, shops, and festivals in the region reveal new cultures and ways of life—taking me from Mexico to the Middle East in an afternoon, while also reminding me of the strength and sacrifice of the immigrant communities that have given our region a strong sense of place. It’s hard to go more than a few hundred feet around here without coming across a historic marker to stop and ponder. A lunchbreak walk around Homestead takes me past too many to count! And disappearing into one of the State Parks or trails for a walk in nature is the quickest and most effective way I know to reset my outlook. Entertainment, education, cultural appreciation, eye-opening experiences, rejuvenation—that’s the Spirit of Travel to me, and it’s alive and well right here in the Rivers of Steel National Heritage Area.

As a lifelong resident, I often marvel at how lucky I am to live in southwestern Pennsylvania. And as Rivers of Steel’s manager of tourism and visitor experience, I often tell tour operators how lucky their travelers would be to visit southwestern Pennsylvania! I work with them to design itineraries and orchestrate trips for groups traveling throughout the region. These experiences are shaped around a wide array of group interests: art, architecture, history, ethnic groups and ancestry, food and spirits, outdoor adventure, literature, seasonal sightseeing, and many more affinities. Rivers of Steel’s most popular tour, Babushkas and Hard Hats, gets to the heart of the Steel Town story by visiting sites that illuminate the ways industry and immigration have shaped our region. A highlight of the tour is a from-scratch meal served with love by Iron Oven. On the menu are stuffed cabbage, halušky, pierogis, and a Pittsburgh cookie table sampler. The smells and flavors never fail to evoke reminiscences of Grandma’s cooking. Keeping the past alive and creating new memories—that’s another part of the Spirit of Travel.

The elements of an itinerary would be meaningless without the ambassadors who bring their stories to life. In every corner of the Rivers of Steel National Heritage Area, there are history buffs, artists, performers, cooks, art lovers, outdoor enthusiasts, sports fans and locals whose passion and hospitality are a tangible part of the Spirit of Travel. Their authenticity and hard work are also an integral aspect of the local economy. Across the commonwealth, travel and tourism supported one out of every fifteen workers in 2017. That same year, travelers spent nearly $8.2 billion in Pittsburgh and its Countryside, and the travel industry employed 8.8% of the region’s workers. And in our own Rivers of Steel National Heritage Area, a 2013 economic impact study found that tourism and visitation related to our organization’s efforts had an annual economic impact of nearly $67 million and an annual employment impact of about 875 jobs. These spirited workers and small businesses need support right now.

Many have imagined the various ways that travel—and everything—will be different in the post-COVID-19 world. Travelers will be more tentative at first. The health and safety measures will be more visible. The smiles on our faces may be covered by facemasks. What it will look like is yet to be determined, but I’m certain that at its core the Spirit of Travel will remain the same. In the coming week, we invite you to check out our social media pages daily to see how Rivers of Steel keeps that spirit alive throughout the Heritage Area.

And if you would like support Rivers of Steel’s work in the region, we invite you to participate in Giving Tuesday Now, this week on May 5, 2020. Click here to learn more about donating to Rivers of Steel on that day and how your gift will go further.

 

Guide to Images

All images by Brianna Horan

Feature image: Tour Group on the Explorer Riverboat

Image 1: Country roads in Greene County, Pa.

Image 2: Cookie table for a Babushkas & Hard Hats lunch by Iron Oven

Image 3: A tour guide at Rodef Shalom Congregation shares the story of a sacred Torah with a group of visitors.

Rivers of Steel Arts is excited to launch the 2020 Mon Valley Featured Artist Series. Showcasing some of the exciting creative professionals working across the Mon Valley Creative Corridor, this weekly blog highlights multiple artists each month—from a variety of boroughs—to provide a snapshot of the region’s growing cultural vitality.

About Curtis Reaves

It is with great excitement that we close our April 2020 Mon Valley artist features with the passionate work of Curtis Reaves. Few creative professionals have invested more in the Mon Valley than Curtis.  Through his work as a documentary filmmaker and fine art photographer, to his dedication to the community of McKeesport, Pennsylvania via C-Clear Empowerment, Curtis exemplifies a brand of true grit and perseverance so often found in artists from the Mon Valley Creative Corridor.

A Message from Curtis

About My Work

My work embodies video documentaries, installations, and fine art photography. My fine art photography and installations have been exhibited at museums and galleries across the United States. My contemporary work concentrates on still life photography, where I utilize organic and repurposed materials and translate pieces for diverse environments and public art. I’m also an arts educator in schools with at-risk youth. In 2009, I co-founded my passion project, C-clear Empowerment, a nonprofit 501(c)3 community and economic corporation, located in the City of McKeesport. C-clear provides youth and adult employment and training programs centered around the arts, technology, and entrepreneurial initiatives.

My Home in the Mon Valley

I was born and raised in the Mon Valley, and I still live and work here. My entire family is from Braddock, and I now reside in the City of Duquesne with my wife and children. Professionally, I work with at-risk youth in schools throughout the Mon Valley, and my non-profit organization is located in the City of McKeesport. The Mon Valley has always been a family oriented and working-class environment, and I valued that as a child while growing up here. The community was tight knit, everyone knew their neighbors, and my parents were entrepreneurs in Braddock.

When the steel mills closed, the community folded and suffered in numerous ways. Families left, jobs were lost, the neighborhoods were no longer vibrant walkable communities, but rather places of blight and decline. As an adult, who lives and works here, my desire it to build upon the legacy that I remembered growing up. When my wife and I co-founded C-clear, we did it with a mission “To empower economically disadvantaged youth and adults by helping them to reach their true potential while serving as a catalyst for economic growth and change in the community.”

Our 6,000 sq. ft building located in the City of McKeesport, is currently under active construction. The space boasts three floors, two storefronts, and an enclosed outdoor rear green space. Upon completion, C-clear will offer community programming in the arts, technology, and entrepreneurship. We will provide co-working space available for lease, and a community gathering space for shows and events. We plan to open a coffee house, named Urban Java that will double as a youth employment and training program. It is our vision to bring back neighborhood vitality and connectivity through arts, culture, and economic opportunities for youth, families, artists, and entrepreneurs within the Mon Valley.

Find Me Online

Website: www.curtisreaves.com

Rivers of Steel Arts is excited to launch the 2020 Mon Valley Featured Artist Series. Showcasing some of the exciting creative professionals working across the Mon Valley Creative Corridor, this weekly blog highlights multiple artists each month—from a variety of boroughs—to provide a snapshot of the region’s growing cultural vitality.

About Katy DeMent, “The Paper Lady”

This is the second piece in a two-part profile highlighting Mon Valley artists Katy DeMent and Lindsey Scherloum, who often work closely with one another on community and educational projects.  Their individual practices share common threads of inquiry that include concerns over local environmental health and sustainability, social justice, and a creative philosophy that governs both their professional and personal lives.  In week two of this double feature, we turn our eye to Swissvale, Pennsylvania for a look at “The Paper Lady,” Katy DeMent.

A Message from Katy

About My Work

As a lifelong gardener and artist, bee follower, nontraditional educator & PA Certified Teaching Artist,  I draw from my experiences to create educational workshops that are STEAM-centered, sustainability-focused, and hands-on.

My work harvests materials from the waste stream to demonstrate water systems and creatively illustrate environmental situations.  Through well-crafted visual narratives my tactile process utilizes natural materials and recycled papers.

Recently my work took a slight detour after I discovered “Crankies” a manual, panoramic, scrolling story-telling device that also happens to be a convenient allegory for rivers.  My project Climate Change Crankie, is a bridge to conversations about Pittsburgh’s Industrial history, its environmental legacy, and man’s role in its brighter future. Highlighting how individuals, through innovation, grass roots initiatives and community can create solutions that lead to actions revitalizing our neighborhoods, Climate Change Crankie illustrates Pittsburgh’s industrial history, environmental legacy, and a more mindful future—all taking place on one typical Pittsburgh lot.

My Home in the Mon Valley

Our home and my studio is located in Swissvale PA. We = my fella’—an engineering  hydrologist—two cats and just recently my 87 year old mother too, all live in a 100+ year old former, grocery store, barbershop, print shop, dance studio, Underground night Club, ”the Abandon Store,” and pirate radio station!

We have a large organic garden and a few fruit trees in the back too.

I have been impressed with my own resilience during the pandemic. We have been quite comfortable here with a freezer full of food from last summer, plenty of room for everyone to quarantine, the always-interesting panoramic view “from Kennywood to Homestead Grays Bridge”, and a big yard ready for an early start on the garden with time to pull weeds!

I moved from Atlanta GA to Pittsburgh, a relatively new place, that has many stories to tell. The people here have a casual DYI spirit that I as a self-taught artist, can appreciate.
The creative, scientific and environmental communities all interact to bring about awareness of these regions environmental scars, then work together to make improvement.

I have found my “peeps’ in the Swissvale Edible Gardner Community; a small enthusiastic group with a keen interest in producing healthy foods in our backyards, front porches and empty lots, and who also care about soil health and education as related to growing foods and growing community. YES!

Find Me Online

IG: katydementforreal@instagram

Facebook: ClimateChangeCrankie

Website: thepaperlady.com

Images

By Suzi Bloom, Director of Education   |   Image of the Point from the Explorer riverboat

An Opportunity to Explore: City Nature Challenge

As we prepare to mark the 50^th Earth Day on April 22, 2020, we invite you to embrace the healing power of nature.  Once dubbed “The Smoky City,” Pittsburgh now has a thriving urban ecosystem. After decades of historical pollution during periods of industrialization, Pittsburgh’s three rivers now have a lot to offer in the way of aquatic species diversity. Additionally our backyards and urban parks are filled with the sights, sounds, and smells of nature exploding into spring.

The spring weather also has me missing our students on the Explorer riverboat, who under normal circumstances would currently be hard at work as citizen scientists studying the aquatic ecosystems of Pittsburgh’s three rivers, affectionately known as the Mon, the Al, and the O.

Through Rivers of Steel’s commitment to programming that supports the region’s natural and shared resources, approximately 3,000 students in grades 4-12 participate annually in the Environmental Science on the Three Rivers field trip aboard the Explorer.

During the Environmental Science on the Three Rivers field trip, students learn that the plants, animals, insects, microbes, rocks, soil, sunlight, and water found in and around Pittsburgh’s rivers all come together to form a valuable aquatic ecosystem.

My personal favorite activity during the field trip is the macroinvertebrates lab. Students collect and identify benthic macroinvertebrates, which are considered an indicator species to determining river health. Benthic macroinvertebrates live among stones, logs, sediments and aquatic plants on the bottom of streams, rivers and lakes. They are large enough to see with the naked eye (macro) and have no backbone (invertebrate).  Some examples of past student findings include mayfly and dragonfly nymphs, both of which are useful indicators of improving river health.

While we are all adjusting to learning and engaging in experiences from home, there is still an opportunity to explore and share the diversity of Pittsburgh and Southwestern PA’s natural resources that includes the watery world of macroinvertebrates. The City Nature Challenge is back in Pittsburgh for Earth month 2020 and is facilitated locally by the Carnegie Museum of Natural History. Kicking off April 24, the challenge runs to the end of the day April 27. Participation is easy! All you need is a camera and the free iNaturalist app (a camera phone or tablet if you have one).

iNaturalist is an online database that collects your photographic observations of nature. Those observations are then used by scientists and resource managers to understand when and where organisms occur.  Every observation can help contribute to biodiversity science via scientific data repositories like the Global Biodiversity Information Facility.

This year, in light of the COVID-19 pandemic, the challenge is modified to help keep organizers and participants safe. Using the free iNaturalist app, let’s work together virtually with cities around the world to safely document biodiversity in whatever way we can, even at home or in our neighborhoods.

Everything you need to get started is found here.

Recommended resources to learn more about identifying organisms in Pennsylvania

The Atlas of Common Freshwater Macroinvertebrates of Eastern North America

PA Fish & Boat Commission Guide to Pennsylvania Fishes

Audubon Guide to North American Birds

Diatoms of North America

Center for Freshwater Biology: An Image-Based Key to the Zooplankton of North America

Pennsylvania Native Plant Society

Pennsylvania Amphibian and Reptile Survey

Pennsylvania Mammal Atlas

Guide to Images

All photographs by Suzi Bloom

Image 1: View of the Point from Explorer

Image 2: Dragonfly nymph

Image 3: Adult dragonfly emerging from nymph exoskeleton

Image 4: Canada geese as seen from the stern of Explorer

Rivers of Steel Arts is excited to launch the 2020 Mon Valley Featured Artist Series. Showcasing some of the exciting creative professionals working across the Mon Valley Creative Corridor, this weekly blog highlights multiple artists each month—from a variety of boroughs—to provide a snapshot of the region’s growing cultural vitality.

About Lindsey Peck Scherloum

For the next couple artist profiles, we chose to highlight two Mon Valley artists working very closely with one another, from the neighboring boroughs of North Braddock and Swissvale, Pennsylvania.  Artists Katy Dement and Lindsey Scherloum maintain individual practices, but often work collaboratively on projects throughout the Mon Valley Creative Corridor. Their artworks share common threads of inquiry that include concerns over local environmental health and sustainability, social justice, and a creative philosophy that governs both their professional and personal lives.  This week we take a look at the quiet and contemplative work of North Braddock artist Lindsey Scherloum.

A Message from Lindsey

I’m based in 2nd ward of North Braddock. I moved to the area because I wanted to live in the relative isolation and abandoned nature of my neighborhood, and within a year the cost of my house was less than I would have paid renting in Pittsburgh. I love that the money to time ratio is slow here, that relationships are the most important part of life (as I think they become in a lot of small and poor communities). My overhead is low and it allows me the time to be responsive to my environment—gardening, painting the abandoned house across from mine…  I have time to know my neighbors, seek out the stories behind the abandoned houses, the mysteries of the grouch on the block, and ultimately feel part of a supportive family. I like having relationships with the kids in my neighborhood and demonstrating ways we can reimagine objects and spaces, being one more, maybe radically different, example of a grown up. 

I love the view from my porch—the Edgar Thompson Mill pumping clouds out of its stacks, the green Monongahela, the long strings of roads and train tracks. It makes me feel connected to history and unable to ignore that our consumer culture demands people live without the right to clean air.

So I value the challenges this place presents by exposing me to a lot of different life experiences, showing me my bubble and asking me how my privileges can be of real service to others—people renting from slumlords, people deeply attached to the traumatic past of a place that is easy for someone like me to see only for its current material value.  My practice has come to be rooted in the belief that there are ghosts in everything we look at and it takes time and patience and care to understand how to interact with them and one another respectfully.

IG: @scherlouml

Website: AMapofUs.com

Images

Rivers of Steel Arts is excited to launch the 2020 Mon Valley Featured Artist Series. Showcasing some of the exciting creative professionals working across the Mon Valley Creative Corridor, this weekly blog highlights multiple artists each month—from a variety of boroughs—to provide a snapshot of the region’s growing cultural vitality.

About Carin Mincemoyer

Our next featured artist from the Mon Valley Creative Corridor is Carin Mincemoyer.  While she calls Wilkinsburg home, Carin’s creative practice is rooted in the quintessential Mon Valley borough of Braddock, Pennsylvania.  In nod to one of the Valley’s most striking dichotomies, her lighthearted public artworks and installations mine the space between natural reclamation and the remnants of an economy once defined by heavy industry.

A Message from Carin

My work ponders the ways in which humans try to embrace, struggle to control, yearn for, reject, and alter the natural environment. My creative practice encompasses sculpture, installation, public art and design in diverse materials including wood, metal, discarded packaging, and live plants. Mining the visual evidence of humans’ efforts to contend with the seeming chaos of nature, I employ the engineered forms of scaffolding and bridges, the image of the underappreciated dandelion, a weather icon meant as shorthand for the complexity of a thunderstorm. These works offer opportunities for heightened perception of our daily predicament, our constant navigation between civilization and wildness.

My studio is in Braddock. I really appreciate the do-it-yourself vibe of the area: there are community gardens, free bike repair shops, a great neighborhood library with community oriented programming. It feels like there is room here for people to try things out and to make a difference.

Another thing that I respond to is the presence of nature. Places that are a little rougher around the edges are much more interesting to me than a place where every square inch has been manicured. Our relationship to nature is the main focus in my work, and you can see that push and pull between the built environment and nature in a place that is in the particular moment that Braddock is in. There is a whole spectrum visible: vacant lots that have been completely reclaimed by nature, deteriorating buildings, and also well kept houses and buildings and businesses that are thriving.

The area I’m in is a commercial and light industrial area: the building was part of a Dodge dealership for decades, and was a body shop until I moved in. There are working garages on either side of me. My dad was a diesel mechanic, and growing up, hanging out in the garage was one way to spend time with my Dad. Working in a garage space now feels like something of a connection to him.

http://carinmincemoyer.com/

IG: @carin.mincemoyer

Images

By Brianna Horan, Manager of Tourism & Visitor Experience    |    Image of a pysanky egg created and photographed by Lisa DiStefano-Bauer

Traditions in a Time of Social Distancing

Flowering trees, fragrant bulbs, chirping birds, and warmer weather are very real expressions of spring’s arrival, but to prevent the spread of COVID-19 our usual celebrations of the season are encouraged to be virtual this year. Even though some people have used their extra time indoors to spring clean like they’ve never spring cleaned before, health experts advise that no one who’s not already living in your home should visit to see how organized you’ve become. This also means tables at Passover Seder and Easter brunch could feel empty in coming week, and the iftars of Ramadan towards the end of the month may be more solitary breakings of fast.

With the need to be physically distant, this year’s springtime celebrations are going to be different. Dan Rather shared that he carried a potted plant around his apartment on Palm Sunday in the closest approximation to a palm frond processional that he could manage at home. The Wall Street Journal answers some new questions that may arise as loved ones share Seder via videochat, in addition to the traditional Four Questions that prompt the story of the exodus from Egypt. And – never one to be out done – Martha Stewart imagines three ways to host a virtual Easter egg hunt on Sunday.

Some of the circumstances surrounding this year’s celebrations aren’t dissimilar from those that immigrants arriving in our region would have faced. We’re separated by distance from the people we love. We’re making do with the what we have on hand. And the holidays have the potential to be a bright spot of faith in a time of stress and uncertainty. Just as embracing traditions and ethnic customs have given immigrants a steadfast sense of connection to the places and people they’ve left behind, the rituals that we repeat this year can help us feel close to people we can’t be with. Even if they have to be tweaked in the name of good health, the preparations that we make, the blessings that we pray, the recipes we follow, and the ways we celebrate remind us of the spirit of the holiday and those who we would like to be sharing it with.

If you find yourself wanting to tap into the kinds of authentic ethnic cuisine and folk crafts that have been passed down from generation to generation, below is a collection of recipes and customs with strong immigrant roots. These recipes are from a cookbook published in 1993 called Out of This Kitchen: A History of the Ethnic Groups and their Foods in the Steel Valley. They come from the kinds of kitchens where measuring cups were rarely used, but nothing was wasted. Often the home cook who submitted the recipe also included a memory or serving suggestion for a dose of extra nostalgia.

If you’re not finding a specific ingredient in your pantry right now, this list of ingredient substitutions from Joy of Baking might be helpful, and NuRoots has suggestions for reimagining the usual symbolic foods and objects that are essential for a Seder plate. And if you’d like to honor the past and support local businesses at the same time, a list of pick-up and delivery options is also included.

Rivers of Steel hopes that you and your loved ones enjoy a safe, healthy, and joyful spring holiday this year.

Jewish

Passover is a Jewish holiday that commemorates the emancipation of the Israelites from decades of slavery in ancient Egypt. When Pharoah refused to comply to God’s requests to free the Israelites, ten devastating plagues were delivered upon Egypt. The last of these ten plagues was to kill the firstborn of all Egyptians, but while doing so God spared the children of Israel, “passing over” their homes. This last plague broke Pharoah’s resistance, and he chased his former slaves out of his land. The Israelites left in such a hurry that the bread they baked as provisions for the journey did not have time to rise.

Today Jews celebrate Passover every year in early spring to remember that Exodus, when Jews trekked from Egypt to Mount Sinai, by abstaining from any food that contains leavening agents called chametz – like wheat, barley, rye, oats, or spelt – during the eight-day holiday. All chametz must be removed from the house, or sold to a non-Jew before Passover begins. Jews are allowed to buy back their leavened items when the holiday is over.

Central Passover are two symbolic dinners, called Seders, the first two nights of Passover. Items that are always served during these meals include matzah (flat, unleavened bread), bitter herbs, and four cups of wine or grape juice. The recitation of the Haggadah, a detailed description of the story of the Exodus from Egypt, is the focal point of every Seder, and it ensures that future generations know this integral part of Jewish heritage.  A child at the table asks the traditional “Four Questions” to prompt the story from the host of the Seder.

The Out of this Kitchen cookbook includes the recipes below, which would work nicely at a Passover Seder. These recipes were submitted without attribution. If you plan to reach out to your Jewish friends and loved ones celebrating Passover, you can greet them by saying, “chag Pesach samekh” – which translates to “happy Passover holiday” in Hebrew.

Gefilte Fish, Russian Style

6 lbs. carp or pike, ground

Salt

1 lb. onions, finely chopped

3 egg yolks, beaten

3 egg whites, whipped

½ cup matzo meal

2 Tbsp. oil

Salt and pepper to taste

1 lb. carrots, thinly sliced

3 lbs. beets, thinly sliced

4 large Spanish onions, thinly sliced

Cold water to cover

Cut whole fish into 2” slices. Carefully remove flesh without breaking skin and bones. Salt the skins and bones and place in bowl while preparing filling. Grind or process the flesh to a coarse consistency, like ground meat. Mix together ground fish and onions. Add eggs (yolks and whites), matzo meal, oil and salt and pepper. Mix thoroughly. Wet hands with cold water. Form oval fish patties and fit them into the fish skins.

Place head and any other bones in the bottom of a deep heavy pot. Add enough carrots, beets and onions to cover bottom of pot. Lay wrapped patties on top of vegetables. Separate each patty with a sliced beet. Keep alternating vegetable layers with fish patty layers. Add cold water seasoned with salt and pepper to cover. Cover pan and bring to a quick boil. Reduce heat and simmer 1 ½ hours covered. Cook 1 more hour without lid. Cool. Carefully remove patties and place on a platter. Garnish with cooked vegetables. Refrigerate. Serve with horseradish. Makes 8 to 10 servings.

Carrot Tsimes and Knadel

Tsimes is a sweet vegetable and meat stew, and Knadel is Yiddish for matzah ball.

Tsimes

½ lb. brisket of beef

1 onion, small

1 tsp. salt

2 cups water

2 lbs. carrots, diced

½ cup sugar

Put brisket, onion and salt in water. Bring to a boil. Lower heat, cover and simmer for 1 hour. Add the carrots and the sugar. Cook until carrots are tender, about 20 to 30 minutes.

 

Knadel

2 medium potatoes, grated

1 Tbsp. matzo meal

1 ½ Tbsp. chicken broth

1 Tbsp. onion, grated

½ tsp. salt

¼ tsp. black pepper

Drain the grated potatoes. Remove excess moisture by draining thoroughly. Add rest of ingredients and spread over the top of the tsimes. Place in baking dish and bake at 350° for about 20 minutes until slightly browned. Serves 6.

Orange and Lemon Kezel

1 large orange

1 large lemon

4 eggs

2/3 cup sugar

4 Tbsp. matzo meal

½ cup chopped nuts, optional

Bring fruit (left whole) to a boil in water. Pour off water and refill pan with water. Bring to another boil and pour off water again. Add fresh water a third time and boil until fruit is tender. Drain. Open fruit and allow to cool. Remove seeds. Mash fruit and pulp. Set aside. Beat the eggs, sugar and matzo meal until foamy. Add fruit pulp. Add nuts, if desired. Bake 50 minutes at 325°.

German

Children have German immigrants to thank for bringing their tradition of the Easter Bunny with them to America. Their children made nests where an egg-laying hare called “Osterhase” or “Oschter Haws” would lay its colored eggs. The custom eventually spread across the United States, and baskets took the place of nests.

The colorful egg trees that adorn front lawns in the spring also take root in German tradition, where they’re known as an Osterbaum (Easter Tree). The German Girl in America blog has a number of suggestions for making your own fanciful eggs – either blown out, decoupaged, or colored in the Sorbian style. Be sure to check out the photo of Volker Kraft’s Osterbaum in Saalfeld, Germany – he and his family have more than 10,000 eggs on their tree.

Germans celebrate Easter for four days, starting on Maundy Thursday and ending on Easter Monday. GermanFoods.org has a collection of Easter recipes ranging from Seven Herb Soup to Brandenburg Lamb.

For Kaffee und Kuchen (Coffee and Cake) on Easter Sunday afternoon, you might want to try the recipe below for Napf Kuchen, a German Coffee Cake recipe shared by Dolores Zewe of Duquesne in the cookbook Out of this Kitchen. The recipe has been in the Zewe family for more than 60 years.

Napf Kuchen | German Coffee Cake

1 ½ sticks butter or margarine

1 ¼ cups sugar

2 eggs

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

½ pint sour cream

1 tsp. vanilla

2 Tbsp. sugar

1 tsp. cinnamon

Chopped nuts

Raisins

Powdered sugar

Preheat oven to 350°. Grease and flour a Bundt, angel food or Jell-O mold pan. Mix and cream margarine or butter, sugar, eggs and beat until fluffy. Sift together flour, baking powder and baking soda; add to creamed mixture. Fold in sour cream and vanilla. Pour half the batter in prepared pan. Mix together 2 Tbsp. sugar, cinnamon, as many chopped nuts and raisins as desired. Sprinkle over batter in pan. Pour remaining batter over all. Bake 45-50 minutes. Let cool 10 minutes before turning out of pan. Sprinkle with powdered sugar.

Scotch-Irish & Irish

After abstaining from meat for the 40 days of Lent, main dishes of lamb or ham were a much anticipated part of Easter dinner. These vegetable dishes from Out of this Kitchen would make nice springtime accompaniments. The homecook who submitted them is unattributed, but a cooking tip from the December 15, 1893, issue of the Homestead Local News is included:

“The water in which green peas has been boiled should not be thrown away. It has a fine flavor – the very essence of peas. A little stock added, seasoned to taste, makes an economical, delicious wholesome and appetizing soup.

Glazed Carrots with Onions

1 lb. carrots, cut into bite-sized pieces

5 onions, sliced

¼ cup butter

Brown sugar (to thicken)

Dash of lemon juice

Dash of corn starch

Dash of water

In salted water, just enough to cover the vegetables, bring to a boil for 1 minute, reduce heat, cover and simmer until tender. Drain. In another pan, combine the butter and sugar and stir. Add the lemon juice, cornstarch, water and stir. Cook over low heat until thickened. Pour over vegetables, toss and cook until golden brown. Serve warm. Serves 6 to 8.

New Peas with Fresh Mint

2 cups new peas

4 small mint leaves, shredded

Dash brown sugar

3 pats butter

Salt and pepper to taste

Dash of water (from the reserve)

Place the peas, mint and brown sugar in boiling salted water, cover and boil until the peas are tender. Drain and save a bit of the liquid. Stir in the butter, salt and pepper, and water (if needed). Thoroughly toss. Cover and cook for about 1 more minute over low heat until the liquid steams away. Serve hot. Serves 4 to 6.

Hot Cross Buns

Another Easter tradition that comes from the British Isles: hot cross buns, yeasted sweet buns studded with raisins or currants, then marked on the top with a cross in icing or scoring. The Kitchn details how a 12^th century Anglican monk first made them in honor of Good Friday. Out of this Kitchen doesn’t have a hot cross bun recipe, but Gretchen McKay’s 2013 article for the Pittsburgh Post-Gazette, “It’s time for Easter breads, too,” does.

Russian

The recipes below appeared in Out of this Kitchen, and was submitted to the cookbook by Martha Ermakov of McKeesport. Paska or pashka is an Easter staple in Russian and Eastern European homes. These breads are made with a lot of eggs, making them much richer than usual sweet breads. The braids and decorations that adorn the loaves let you know it’s a special occasion.

The Hrutka cheese recipe that Ms. Ermakov submitted is meant to accompany her Peasant Easter Bread. Her Sirnaya Paska recipe makes a sweet cheese; she instructs the cook to pour the mixture into a mold. This article on Russia Beyond shows how this dish is usually molded into a squared-off pyramid intended to symbolize the tomb of Christ.

Paska | Peasant Easter Bread

1 pkg. dry yeast

1 qt. milk, divided

1 cup sugar, divided

¼ lb. butter

4 tsps. Salt

4 eggs

12 cups flour

1 cup raisins

Dissolve yeast in ¼ cup warm milk to which 1 tsp sugar has been added. Scald remaining milk and add butter, remaining sugar and salt. Pour into very large mixing bowl and cool to lukewarm. Add yeast mixture and eggs and beat well. Add flour 2 cups at a time, stirring after each addition, until batter is stiff. Add raisins and stir. Scrape dough out on floured board and knead, adding more flour if necessary, until smooth. Place in large, buttered bowl and cover. Let rise until double in bulk, about an hour or more. Punch down and divide into 4 pieces. Separate some dough to use for decoration. Place dough for loaves into 4 greased and floured pans. Form reserved dough into braids, flowers or similar decoration and place on top of rising dough. Let rise another 30 minutes. Bake in preheated 350° oven 1 hour, until golden brown.

Hrutka

13 eggs

1 qt. milk

3 tsps. Salt

½ cup sugar

1 tsp. vanilla

½ tsp. nutmeg

¼ lb. butter

Beat all ingredients except one egg and butter with electric mixer.

In saucepan, heat these ingredients and butter over medium high heat, stirring constantly, until eggs begin to form curd and separate from liquid. Line strainer with cheesecloth and pour in milk-egg mixture. Tie cheesecloth so that cheese forms ball and suspend it so that it may drip six hours. Remove cloth. Cheese should hold its shape. Beat remaining egg and brush cheese with it. Place cheese in preheated 350° oven 3 to 5 minutes to allow to dry. Slice and serve with peasant bread.

Sirnaya Paska

2 lbs. farmer’s cheese

1 lb. sweet butter, unsalted

2 cups sugar

1 Tbsp. Vanilla

1 Tbsp. Almond flavoring

3 raw egg yolks

1 ½ cups whipping cream

1 cup fruit salad, optional

1 cup raisins, golden

1 cup almonds, toasted

Put cheese through food chopper or sieve twice; set aside. Cream butter and sugar together until almost white in appearance. Add flavorings and beat. Add egg yolks and continue beating. When mixture is thoroughly blended add cheese and mix well. Fold in whipped cream (whipped until firm). Fold in well-drained fruit salad, rasins and nuts. Pour into mold lined with cheese cloth and drain for at least 24 hours in refrigerator. Unmold on serving platter and decorate with dried fruit or toasted slivered almonds. Can also be served with fresh strawberries. This will freeze well.

Hungarian

There are endless versions of Paska, with different versions of this sweet bread across different countries and family traditions. The recipe below appeared in Out of this Kitchen, and was submitted by Agnes Markoff, who was raised by Hungarian immigrant parents. She notes that she serves a variety of flavorful Hungarian recipes alongside her family’s favorite Macedonian-Bulgarian dishes.

Paska with Raisins

Place in warm cup and let activate:

1 oz. yeast, crumbled

¼ cup warm water

1 tsp. sugar

In large crock bowl, measure then sift:

4 ½ cups flour

Heat lukewarm in saucepan:

1 cup milk

¼ cup  + 1 Tbsp. sugar

¼ tsp. salt

Beat in 2 egg yolks and a few drops yellow food coloring. Add everything together and knead. Dough is sticky (add more milk if necessary). Cover and place in warm place until doubled in bulk. Turn onto slightly floured table and knead slightly. Cover and let set 15 minutes. Roll into large circle and brush lightly with melted butter. Sprinkle on raisins which have been plumped by boiling water for a few minutes. Roll up like jelly roll. Grease 9” or 10” round pan, 4” high. Place dough in pan and let rise for 1 hour. Brush with egg white and bake on lower rack in oven at 350° for 35 minutes. Cover loosely with foil last 10 minutes so that top does not get too dark.

African American

The Great Migration between 1916 and the 1930s saw Pittsburgh’s Black population increase 115% to 55,000 residents. Many came from Virginia, Georgia, Alabama and the Carolinas to seek jobs in the mills; with them they brought the cooking practices that they developed as slaves, having to make nourishing meals from food they could forage and what was cast off from the masters’ house. While working in the fields, many slaves identified the wild greens growing as being comparable to the greens from their native country. The recipes below, which appear in Out of this Kitchen, feature springtime flavors. Both were submitted by Hattie Thoms of West Mifflin.

Collard Greens

1 large hamhock

¼ lb. saltpork

1 medium onion, diced

2 tsp. sugar

3-4 Tbsp. bacon grease

1 tbl. Chicken bouillon

3 lbs. collard greens

Place first 6 ingredients in a large pot with enough water to cover. Heat thoroughly and bring to a boil. While water is heating, wash greens. If greens are particularly dirty, use a small amount of dishwashing liquid and rinse thoroughly, 3 or 4 times, with clear cold water. Remove stems, roll up the greens, and cut into small pieces. You may use a variety of greens (i.e., kale, turnip or mustard greens) and mix a pound of each together. Place the greens into the pot after 30 minutes. Cook an additional hour or until greens are tender and you are able to get a fork through the hamhock. Additional water may be added throughout the cooking process if greens begin to stick. Cook down until broth is almost gone. Before serving, remove hamhock, dice and add to cooked greens. Excellent served with warm buttered cornbread.

Scalloped Pineapple

2 ½ cups sugar

1 ½ sticks butter

3 eggs

9 slices white bread, cubed

¼ cup milk

1 20-oz. can crushed pineapple

Cream the sugar and butter together. Add the eggs and set aside. In a separate bowl, pour the milk over the cubed bread. Mix in the pineapple including the juice. Take your creamed mixture and add it to the bread mixture, stirring thoroughly. Bake at 350° for one hour in an ungreased casserole dish. Serve hot as a dessert topped with whipped cream. May also be served as a side dish to any meal.

Ukrainian

Nearly half of the Ukrainians who immigrated to America between 1877 and 1930 settled in Pennsylvania. Pittsburgh was the Ukrainian center of the region, with numerous ethnic publications, hundreds of fraternal societies, and ten Ukrainian churches in the city. In Carnegie, Saints Peter and Paul Ukrainian Orthodox Church celebrated its centennial anniversary in 2003, and to mark the occasion parishioners constructed an exhibit to pay homage to the church’s forebears and Ukrainian cultural heritage. A large part of that heritage is artistry. In fact, Saints Peter and Paul is known for the beautiful paintings of iconography that cover the ceilings and walls, painted by a lifelong parishioner Michael Kapeluck.

Easter customs remain important at the church, such as baking paska (butter and egg bread), taking baskets of traditional foods to church for blessings, and decorating pysanky – boldly colored, impossibly intricate Easter eggs. As the Learn Pysanky website explains, the name pysanky comes from the word “to write,” as a stylus (called a kistka) is used to write on the egg shell with was – a process similar to batik. Layers of dye are applied to the egg from lightest to darkest, first using the kistka to place wax on the part of the egg where you want the color to remain. At the end of the process, a candle flame is used to melt away the wax to reveal the colors that were protected underneath. Often times specific symbols are used in the designs, like pine needles to represent health, nets to represent Christ’s reference to becoming “fishers of people,” or poppies, which are a beloved Ukrainian art motif to symbolize joy and beauty.

The photos of pysanky that appear on this page were designed by South Side-based artist ­­Lisa DiStefano-Bauer. If you’d like to see more pysanky eggs, click here to see photos of the collection of Kathi Radock, who has purchased most of them from Saints Peter and Paul Church in Carnegie and other churches around the South Side, where she lives.

Saints Peter & Paul Church offers a number of instructive workshops around the Pittsburgh area every year in the weeks leading up to Easter. Typically, the church hosts a pysanky egg sale after Easter; this year the 53^rd annual sale has been rescheduled to Saturday, June 6, promising “Easter in June.”  In addition to more than 1,200 pysanky for sale, the event will feature different Ukrainian folk arts and crafts, tours of the church, and Ukrainian foods from the church’s kitchen: kielbasa, pyrohy/pierogie, holupchy/stuffed cabbage, homemade Easter paska bread, and other baked goods.

If you’re finding yourself craving Ukrainian baked goods before then, this Ukrainian Nut Torte recipe from Out of this Kitchen might do the trick. The recipe was submitted without attribution, but it was noted that this treat regularly appeared in the lunch pails that workers took to their mill jobs

Ukrainian Nut Torte

12 egg yolks

½ Tbsp. vanilla

2 ½ cups powdered sugar

1 lb. nuts (walnuts or pecans), ground

12 egg whites

1 Tbsp. fine bread crumbs

Beat egg yolks and vanilla until thick. Gradually add sugar and beat well until thick. Stir in the ground nuts. Fold in beaten egg whites alternately with bread crumbs. Bake at 320° for 1 hour.

Icing

2 whole eggs

1 egg yolk

Beat well together and add:

6 Tbsp. sugar

8 Tbsp. strong coffee

½ lb. unsalted butter

Combine whole eggs and egg yolk and beat well together. Add sugar and coffee. Put in double-boiler and stir until it thickens. Water should be hot, but not boiling. Do not overcook or it will curdle. Cool. Add butter and beat until creamy and smooth. Spread between layers and on top.

Slovakian

The recipe below is a different version of Easter cheese, called Cirek. The cook who submitted it to Out of this Kitchen, Adele Vamos of Munhall, had the following remembrance to share along with the recipe:

This recipe has a rather bland but sweet taste indicative of the moderation that Christians should have in all things. My childhood memories of Cirek include the many households in Whitaker with Cirek balls hanging outside on clotheslines at Easter time. When I saw my baba’s (grandmother’s) Cirek hanging out on the line or from the spigot in the bathtub, I knew we’d be taking the Easter basket to church for the traditional blessing of the baskets on Holy Saturday.”

Cirek | Easter Cheese

1 doz. Eggs, break yolks but do not beat

1-2 tsps. Vanilla

1 qt. milk

½ cup sugar

Combine all ingredients in a white enamel pan. Cook over medium to low heat, stirring constantly, until eggs curdle and form a heavy curd. Pour mixture into a colander that is lined with several layers of cheesecloth or a cotton dish towel. Once drained pick it up, cheesecloth and all, and twist the top part of the cloth tight until you’ve formed a ball. Tightly tie the open end with string, keeping the string very close to the top of the ball. Mixture will be very hot so be careful. Hang over the sink or on a clothesline until cool. Once it is cooled and formed, remove cheesecloth, wrap and refrigerate. Serve cold, sliced or cubed, with ham and Veal Loaf (pulnina). You must have extreme patience in making this dish. It takes about one hour to heat slowly and cook.

Kolachky

There are many ways to spell it: kolachki, kolachky, rohlicky, kolaczki, kolacky, kolache, or rozky. The prefix ko- or ro- comes from an ancient language base meaning roll, horn or stem. The recipe below was submitted by Margaret Majercik, who didn’t indicate what part of the Steel Valley she hailed from.

1 cup milk, scalded

½ cup sugar

1 cup shortening (½ butter, ½ margarine)

1 small yeast

4 cups flour

4 eggs

Combine first three ingredients and cool to lukewarm. Add yeast and stir well with wooden spoon. Add flour alternately with eggs. Stir well after each addition. Let rise for 6 hours in cool place, not refrigerator. Roll out about 1/2-inch thick. Cut into 3” squares and fill with favorite fillings, such as prune, cottage cheese, apricot, or canned pie fillings. Place on greased pans and let rise for 1 hour. Bake at 375° until brown, about 18-20 minutes. Brush with melted butter when removed from oven. Cool slightly and ice with powdered sugar icing or just sprinkle with powdered sugar when cool.

Italian

The recipe below is from Out of this Kitchen, and was submitted by Pat Sommers of Munhall. This simple soup would bring spring flavors to both Easter lunch and Passover Seder (when made with kosher ingredients).

Egg and Spinach Soup

4 cups broth

1 ½ lbs. fresh spinach, without stems

(Peas may be used instead of spinach)

4 eggs

½ cup grated Parmesan

Salt and pepper to taste

Bring broth to a boil and add spinach. Cook for 5 minutes. Beat eggs with 1 tbl. cheese. Pour into simmering soup. Simmer 1 minute. Top each serving with more cheese.

Polish

The Out of This Kitchen cookbook notes that Poles were one of the largest immigrant groups to settle in the Pittsburgh region in the late 1800s and early 1900s, and that a lot of those who came were families rather than individuals. “Not only were immigrants ready to lend a hand once you arrived in town, but they would send detailed letters to Poland chock-full of practical information for newcomers.”

The cookbook also points out that the Hyacinth is the traditional Polish Easter flower, and that Easter Monday is a holiday in Poland. “An old tradition, Smigus or Dyngus, consists of a splash of cold water waiting for them at every city corner or even a sprinkle in their old bed on Easter Monday.” The website Culture.PL explains that the day has come to be known as “Wet Monday.” The tradition likely goes back to the 14^th century, but has pre-Christian origins connected to the March equinox and the coming of spring. Water is known as a symbol of life and renewal. Similar traditions can be found all around Central and Eastern Europe. Maybe you’ll start a water fight in your back yard with those you’re quarantined with?

Bialy Barszcz | White Borscht

This recipe was submitted to Out of This Kitchen by Sophie Lizik, and she notes that it is traditionally served at Easter.  

2 qts. Water

1 cup diced boiled ham

½ lb. smoked kielbasa

2 tsps. Salt.

5 whole peppercorns

2 buds garlic

½ bay leaf

¾ cup sour cream

2 tsps. Sifted flour

Sour salt

Marjoram (optional)

Sliced hard-boiled eggs

 

Bring the water to a boil. Skin and thinly slice the kielbasa (Polish sausage). Add the ham, kielbasa, salt, peppercorns, garlic and bay leaf. Cook at a gentle boil for 30 to 40 minutes.

Using a fork, blend the sour cream and flour. Add the hot soup stock at the rate 1 tsp. at a time, stirring constantly, until you have about 2 cups of the mixture. Remove the soup stock from the heat and slowly add the sour cream and flour mixture.

If you do not have sour salt, use citric acid crystals or a concentrated citrus juice to make the soup tart to the taste. Add a pinch of marjoram, if you wish. The soup may be served over slices of hard-boiled eggs. The amount of egg is up to your taste, but a couple of slices will ordinarily suffice.

Want to learn more?

This recipe collection only scratches the surface of immigrant-inspired recipes for Easter and Passover. For even more ideas for the Seder Plate and meals throughout Passover, Chabad of Squirrel Hill has an extensive list of recipes and cooking tips listed by course. The Cinnamon and Coriander blog has a comprehensive list of traditional Easter recipes from around the world.

Local Business Options

• Chabad of Squirrel Hill offered Seder-to-Go kits, as well as funds for Pesach food and expenses. It also has an online form allowing Jews to authorize a rabbi to act as their agent in the sale of chametz (any food with leavening agents) to non-Jews. Information and a Passover guide can be found by clicking here.
• Jak’s Bakery is offering contact-free delivery of Bake-at-Home Banitsa, as well as classic and special Kozunak. Order online at jaksbakery.com or call 412-313-4190. Delivery dates available for both Catholic and Orthodox Easter. Jak’s Bakery specializes in Bulgarian breads and pastries, and is was opened in 2019 by Zhelyazko (Jak) Latinov, who owned and managed a bakery in his native Bulgaria for more than 18 years.
• Mantsch Blue Bonnet Bakery in Homestead is taking pre-paid pick-up orders, and will have paska bread, nut rolls, poppyseed rolls, apricot rolls, and more – including cakes shaped like bunnies, lambs, eggs, and Easter baskets. Call 412-462-4957 to place an order—pre-orders end soon.
• Jean-Marc Chatellier’s French Bakery in Millvale is taking pick-up orders for baguettes, macarons, pastries and more at 412-821-8533.
• BreadWorks in the North Side has curbside pickup of its Old World style breads available, including special Easter Packages. Order at breadworkspgh.com or call 412-231-7555, option 2.
• Carmi Soul Food in the Southside is open for takeout or delivery, promising that every bite tastes like home. Visit CarmiSoulFood.com or call 412-231-0100.
• Pink Box Bakery in Squirrel Hill is offering delivery service for its Taiwanese delicacies and desserts. Visit pinkboxpgh.com or call 412-422-2138.
• Café Kolache in Beaver is encouraging everyone to #KeepCalmAndKolacheOn by placing pick-up or delivery orders at cafekolache.com. Kolaches are savory or sweet, and made according to Czech tradition.
• The Enrico Biscotti Co.’s bakery in the Strip District remains open with curbside pick-up, local delivery and shipping options. Order online or call 412-281-2602.
• The Two Fraus Bakery in Harmony has Paska breads, chocolate-covered peanut-butter Easter eggs, hot cross buns, pretzels and more available – call 724-900-0392 or visit twofraus.com
• NEXT Pittsburgh has a full list of local chocolatiers who are offering personalized baskets, candy-making kits, spring crafts, and more with pick up and delivery options.

 

Guide to Images

Feature image: Image of a pysanky egg created and photographed by Lisa DiStefano-Bauer, 2020.

Image 2: Passover Sedar, 1964. Baraff Family, Fernwald Road, Sq. Hill, Pittsburgh, PA;  L-R: Lisa Baraff, Barry Baraff, Sarah (Diamondstone) Baraff, Louis Baraff, Ethel (Gottesman) Baraff, Fritzi (Kronish) Gottesman, Ruth Anne Baraff

Image 3: Easter in Highland Park, Sprague Family, 1957. L-R: Marilyn (Sprague) McCoy, Joyce (Sprague) Anderson, Mark Sprague

Image 4: Bowl of pysanky eggs, created and photographed by South Side-based artist, Lisa DiStefano-Bauer, 2020.